{"id":487,"date":"2010-10-12T12:46:02","date_gmt":"2010-10-12T16:46:02","guid":{"rendered":"http:\/\/www.gourmetjunkie.com\/?p=487"},"modified":"2013-06-16T11:50:39","modified_gmt":"2013-06-16T15:50:39","slug":"thanksgiving-recipes-buttery-chive-mashed-potatoes","status":"publish","type":"post","link":"http:\/\/www.gourmetjunkie.com\/?p=487","title":{"rendered":"Thanksgiving Recipes: Buttery Chive Mashed Potatoes"},"content":{"rendered":"<p><strong>Time: 1-1.5 hrs for baking; 25 mins prep<\/strong><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p>5 Russet\/baking potatoes<br \/>\n1 1\/2 cups half &amp; half\/10% light cream<br \/>\n1 cup butter, room temperature<br \/>\n1 bundle chives, snipped<br \/>\nsalt &amp; pepper<\/p>\n<p>Bake the potatoes in a 375F for 1 and 1\/2 hours or until cooked through. Skin and mash the potatoes with the ingredients. You may need a touch more cream or butter depending on how floury the potatoes are. Season to taste!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Time: 1-1.5 hrs for baking; 25 mins prep Ingredients 5 Russet\/baking potatoes 1 1\/2 cups half &amp; half\/10% light cream 1 cup butter, room temperature 1 bundle chives, snipped salt &amp; pepper Bake the potatoes in a 375F for 1 and 1\/2 hours or until cooked through. Skin and mash the potatoes with the ingredients. &#8230; <span class=\"more\"><a class=\"more-link\" href=\"http:\/\/www.gourmetjunkie.com\/?p=487\">[Read more&#8230;]<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[70,17,69],"class_list":{"0":"entry","1":"post","2":"publish","3":"author-admin","4":"post-487","6":"format-standard","7":"category-starters-sides","8":"post_tag-mashed","9":"post_tag-potatoes","10":"post_tag-thanksgiving"},"_links":{"self":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/487","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=487"}],"version-history":[{"count":7,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/487\/revisions"}],"predecessor-version":[{"id":817,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/487\/revisions\/817"}],"wp:attachment":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=487"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=487"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=487"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}